Red Onion Jam Recipe - Cooking Index
Red Onion Jam Recipe - Cooking Index
| 7 cups | 437g / 15oz | Prepared red onions - (2 1/2 lbs) |
| 1 1/2 cups | 355ml | Apple juice |
| 1/2 cup | 118ml | Red wine vinegar |
| 2 teaspoons | 10ml | Rubbed sage |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 4 cups | 792g / 27oz | Granulated sugar |
| 1/2 cup | 80g / 2.8oz | Light brown sugar - (firmly packed) |
| 1 | Sure-Jell light pectin | |
| 1/2 teaspoon | 2.5ml | Butter or margarine |
Peel, quarter and thinly slice red onions. Measure 7 cups into a large, heavy-bottomed saucepan. Add apple juice, vinegar, sage, and pepper; mix thoroughly.
Measure sugars into separate bowls. Mix 1/4 cup granulated sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into onion mixture in saucepot. Add butter. Place over high heat; bring to a full rolling boil, stirring constantly. Immediately stir in remaining sugars. Bring to a full rolling boil and boil 5 minutes, stirring constantly.
Remove from heat. Skim off foam and ladle into pint or half-pint jars, leaving 1/4-inch headspace. Process in boiling water canner 10 minutes.
This recipe yields ??
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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